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Slow Cooker Creamy White Chicken Chili (Crockpot Recipe)

Print Recipe
Servings 6
Author Beautiful Eats & Things

Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken breast boneless & skinless
  • 1 onion chopped
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 cloves garlic minced
  • 2 (15 oz) cans white beans (cannellini beans) drained
  • 1 (10 oz) can diced tomatoes with green chilies (do not drain)
  • 3 cups low sodium chicken broth
  • 2 teaspoons Cajun seasoning
  • 1-2 tablespoons cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon Ancho chili powder
  • Salt and black pepper to taste

Creamy Base:

  • ½ cup sour cream
  • ¼ cup shredded Parmesan cheese
  • ½ cup Sharp cheese or Colby cheese

For Serving:

  • Cilantro
  • Jalapenos
  • Limes
  • Sour Cream

Instructions

  • In a large non-stick skillet over medium-high heat, add the in the oil onions, bell peppers, and garlic. Sauté for about 5-7 minutes, or until the veggies are tender. Remove from heat and spoon the veggies into a 6-quart slow cooker or crockpot.
  • Season the chicken breasts with half of the following seasonings: Cajun seasoning, cumin, smoked paprika, garlic powder, and Ancho chili powder. Place chicken breasts in the slow cooker and add in the chicken broth, beans, and diced tomatoes with green chilies.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and easy to shred. Shred the chicken directly in the slow cooker using two forks. Or you can shred the chicken on a cutting board and then add the chicken back to the slow cooker.
  • Add the sour cream, both cheeses, and the remaining seasonings, then stir well until combined. Cover and let the chili continue to cook on low for 25-30 minutes, or on high for 10-15 minutes, or until chili is creamy and slightly thickened.
  • Season with salt & pepper to taste. Ladle into bowls and load up with your favorite toppings, such as cilantro, jalapeños, lime juice, and sour cream.

Stovetop Instructions (Using Pre-Cooked, Shredded Chicken):

  • In a large Dutch oven or heavy-bottom pot, heat olive oil over medium-high heat. Add the onion, bell peppers, and garlic. Sauté for 5–7 minutes, or until the vegetables are soft and fragrant.
  • Stir in the white beans, diced tomatoes with green chilies, shredded chicken, chicken broth, Cajun seasoning, cumin, smoked paprika, garlic powder, ancho chili powder, salt, and pepper. Reduce heat to medium-low and let the chili simmer uncovered for 15–20 minutes, stirring occasionally, to allow the flavors to meld.
  • Lower the heat and stir in the sour cream, Parmesan cheese, and shredded Cheddar or Colby cheese. Continue cooking for 5–10 minutes, stirring gently, until the chili is creamy and slightly thickened. Do not let it boil.
  • Taste and adjust seasoning as needed. Serve and top with cilantro, jalapeños, a squeeze of lime, and extra sour cream if desired.

Notes

Nutrition Information: (1 serving) Calories: 430 | Carbohydrates: 28g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Fiber: 7g | Sugar: 5g | Sodium: 680 mg | Cholesterol: 95mg